Crumbly cheesecake base

[lacmag3]

My cheesecahe base (digestives mixed with melted butter) always ends up too crumbly. Any suggestions?

[Ratty2E]

More butter perhaps and make sure you squash it down well then chill.

[Quassia]

Yes, not enough butter. Did you weigh it out correctly?

[jamesnan]

Have you tried using gingernuts instead, press firmly and it makes a lovely base

[breeze_]

I agree with rattyratgirl,I tend to pound the base into submission when I do a cheesecake :0)

What type of filling are you having lacmag3? Im always on the look out for something just that little bit different and its nice to hear from personal experience rather than read it in a cook book.

[vodkancoke]

I crush the biscuits in a food processor until they are very fine, add butter and sugar and then put the base in the freezer for around 15 mins. Never fails!

[lacmag3]

Thanks everyone, I'll try the more butter, more pounding, more chilled approach and see how that goes. I can't find my recipe just now Breeze_ but I'll go back to the person who gave it to me and post it here asap. It's a special occasion tyoe cheesecake since the ingredients aren't cheap, but they include mascarpone cheese and raspberries. Believe me, it's a cut above the average cheescake!!

[breeze_]

Sounds brilliant.I'll look out for your recipe !

[tinkerbell23]

Mmmmmmm x

[tiggerblue10]

I agree with the more butter and pressing firmly bit. I always put the base in the freezer for about an hour.

[mrsmurphey]

I find baking for about 10 minutes improves the texture

[fairycakes69]

I always had the same problem until I found a great tip to bake the base for 8 mins first now it works every time. Oh and I always double the base mix.

[lacmag3]

Thanks for your comments - I'll give the base 10 mins in the oven. I promised to give the recipe for the cheesecake I make on special occasions. Here goes:
Raspberry and White Chocolate Cheesecake

Ingredients:
Base:
170g digestive biscuits
170g ginger nuts
170g butter
Filling:
500g white chocolate
50g butter
500g mascarpone cheese
175ml double cream
50g caster sugar
Half a vanilla pod
255g Raspberries (plus extra for decorating)
Method:
1. Crush digestives and ginger nuts. Melt butter, mix in with biscuits and press into the bottom of tin.
2. Add chocolate, butter and the vanilla pod (split length ways) to a heat proof bowl and melt over simmering water. Set aside to cool.
3. Mix together the sugar, cream and cheese until smooth.
4. Remove the vanilla pod from the melted chocolate and add to the cheese mix, mixing well.
5. Carefully fold in the raspberries (leaving a few to decorate).
6. Pour into tin over biscuits, spread evenly, decorating with the remaining raspberries.
7. Chill for at least 8 hours.

[rabbitygirl]

I personally dislike a digestive base. An old recipe I have for baked lemon cheesecake has a shortcake biscuit base. I love it's smooth result and I use it on all similar recipes now. Just replace these biscuits weight for weight in your usual recipe.

[Valeriea]

I agree with all the comments. I love cheesecakes. Thanks lacmag3 for posting your recipe.It seems delicious!

[piggynose]

when i use to make cakes for a small business years ago, i use to do them a coffee cheesecake. the trick i found was to blind bake the biscuit base first, that way it always stayed crunchy.

[lacmag3]

Hi Piggynose,
By blind bake do you mean bake the base, on its own, for a short time - 10 mins, say?

[didoatwork]

God, I'm hungry!

[vodkancoke]

Put it in the freezer first, then bake in the oven for about 10 mins and leave to cool. I do that for the ones I make for restaurants and the bases end up firm but lovely and melt in the mouth(y) lol ;)

[DTCwordfan]

a shot of vodka helps the freezing ^^^^